Chickpea Salad Sandwich (vegan)
A vegan take on the classic tuna salad sandwich, this chickpea salad sandwich is so simple and full of healthy vegetables. We make this often in my household and it’s a kid approved favorite! If you’re looking for a vegan lunch that is easy to make and the whole family will enjoy, try this sandwich!
Some health benefits of the following ingredients in this recipe:
- Chickpeas (garbanzo beans)–Vitamin K, folate, phosphorous, zinc, copper, manganese, choline, selenium, iron, vitamin B6, and magnesium.
- Avocado– Monounsaturated fatty acid (healthy fat), potassium, fiber, and antioxidants.
- Red bell pepper– Vitamin C and A (more than green bell peppers), vitamin B6, folate, antioxidants, and lycopene.
- Spinach–High in insoluble fiber, vitamin A, C, E, and K, folate, iron, calcium, potassium, and magnesium.
- Artichoke– Fiber, protein, prebiotics, high in antioxidants, potassium, calcium, and vitamin C.
- Celery–Vitamin A, K, and C, folate, potassium, mainly water but a good source of fiber.
- Sprouts– Vitamin A, K, and C, iron, zinc, and antioxidants.
- Red onion–Fiber, folate, vitamin B, and higher in antioxidant compounds than other colors of onions.
- Tomato–Antioxidants, lycopene, vitamin C and K, potassium, folate, and fiber.
Chickpea Salad Sandwich (Vegan)
13 grams of protein per serving
- 1 can chickpeas (garbanzo beans) 15 oz
- 1/3 cup (or more as desired) Just Mayo (or your favorite vegan mayonnaise)
- 1/2 cup small artichoke hearts, jar or can, rinse and pat dry, chop
- 1/3 cup red onion-chopped fine
- 1/2 cup celery, chopped
- 1/2 cup red bell pepper, chopped
- 2 tbls fresh parsley, chopped
- salt, to taste
- freshly ground black pepper, to taste
- 1 cup baby spinach
- 2 cups sprouts
- 1/2 large avocado, sliced
- 1 tomato, sliced
- sriracha hot sauce, to taste Optional
- 6 slices bread
Drain and rinse the chickpeas.
In a large bowl combine the chickpeas with the mayo and mash together. Add the artichoke, onion, celery, bell pepper, parsley, and stir together. Add salt and pepper to taste.
Spread mixture onto a slice of bread and layer with spinach, sprouts, avocado, tomato slices, as much sriracha as desired (if using), and other slice of bread.